Aonghas Phàdraig Caimbeul, “Bàrdachd”
Bàrdachd
Aonghas Phàdraig Caimbeul
*
Tha i mar bharaille de sgadan saillte:
chan eil agad ach do chròg
a stobadh ann, agus dòrlach a thoirt a-mach,
reamhar is tiugh leis a’ bhuntàta.
Stob
an t-ìm na mheasg
agus tha cuirm agad: Eliot is Donnachadh Bàn,
le do làmhan rùisgte. Seachain
forca is sgian: fàg sin aig na sgoilearan.
Nuair a thig thu gu bonn a’ bharaille
sgròb na craicinn ri chèile,
dean ràth chnàimhean,
lìon lannan
’s tilg sin thairis
dìreach mu àm reothairt.
Ma ghlacas tu adag,
thoir leat i: nuair tha an sgadan
gann, nì easgann fraighte fhèin a’ chùis
san acras.
*
Tha i mar bharaille de sgadan saillte:
chan eil agad ach do chròg
a stobadh ann, agus dòrlach a thoirt a-mach,
reamhar is tiugh leis a’ bhuntàta.
Stob
an t-ìm na mheasg
agus tha cuirm agad: Eliot is Donnachadh Bàn,
le do làmhan rùisgte. Seachain
forca is sgian: fàg sin aig na sgoilearan.
Nuair a thig thu gu bonn a’ bharaille
sgròb na craicinn ri chèile,
dean ràth chnàimhean,
lìon lannan
’s tilg sin thairis
dìreach mu àm reothairt.
Ma ghlacas tu adag,
thoir leat i: nuair tha an sgadan
gann, nì easgann fraighte fhèin a’ chùis
san acras.
*
Poetry
Angus Peter Campbell
It’s like a barrel of salt herring:
you only have to stick your paw
in, and lift a handful out,
thick and juicy with the tatties.
Pile
the butter in the middle
and you have a feast: Eliot and Duncan Bàn,
eaten with your bare fingers. Don’t use
a knife and fork: leave that to the scholars.
When you reach the bottom of the barrel
scrape the skins together,
make a raft of bones,
a net of fine filament,
and fling it over the side
just after the spring tide.
If you catch a common haddock,
take it anyway: in the absence
of a fat herring even eels
taste fine when deep-fried.
you only have to stick your paw
in, and lift a handful out,
thick and juicy with the tatties.
Pile
the butter in the middle
and you have a feast: Eliot and Duncan Bàn,
eaten with your bare fingers. Don’t use
a knife and fork: leave that to the scholars.
When you reach the bottom of the barrel
scrape the skins together,
make a raft of bones,
a net of fine filament,
and fling it over the side
just after the spring tide.
If you catch a common haddock,
take it anyway: in the absence
of a fat herring even eels
taste fine when deep-fried.
from Aibisidh (Edinburgh: Polygon 2011)